Preheat a 5- or 6-quart air fryer to 350˚F for 3 minutes.

Boil, steam, or microwave the potatoes until they are tender, then drain.

Mash the potatoes with olive oil until smooth.

Meanwhile, carefully pull out the air-fryer pan and basket.

Spray the basket with oil and place the salmon in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 350˚F and set the timer for 6 minutes, or until the salmon is cooked through.

Remove the pan and basket and allow the salmon to cool in the basket.

Flake the salmon into the mashed potatoes, then mash until the salmon breaks into smaller pieces.

Add green onions, lemon zest, dill, egg, and half of the bread crumbs.

Season and stir to combine.

With damp hands, shape the mixture into eight patties.

Place them on a tray and freeze for 10 minutes to firm up.

Coat the patties in the remaining bread crumbs, then spray them generously with cooking spray.

Place the crumbed patties in the basket.

Keep the temperature set at 350˚F and set the timer for 8 minutes.

Cook, turning halfway through the cooking time, until the patties are golden and heated through.

Serve the fish cakes with lemon wedges.